food tech 0.0 / 5 ? Design & Technology: Food Technologythe functional properties of food.GCSEOCR Created by: chume2010Created on: 16-11-16 11:48 gelatinsation heated starch granules aborb liquid and swell, then burst and thicken. 1 of 6 shortening when fat coats the flour particles and preventing the absorption of water resulting in a crumbly texture. 2 of 6 aeration when air is trapped in a mixture. 3 of 6 coagulation when eggs are heated they change colour and become firm set as the protien become solid. 4 of 6 fermentation when yeast produces carbon dioxide. 5 of 6 enrobing coating and surrounding a product with another ingredients. 6 of 6
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